FINALLY… a raw cupcake with the taste, texture, and look of the cooked counterpart! Make these for any special occasion or to simply treat yourself to some sheer deliciousness! They are high-energy snacks or desserts that keep you going all day! I will warn though: you might find yourself with the sudden urge to eat three in one sitting :).
1 cup oat groats, soaked 8 hours and drained thoroughly
¼ cup walnuts, soaked 4 hours, drained, and dehydrated fully
½ cup raisins (try your best to use organic), processed into a loose paste
pulp from 3 small carrots that were juiced, with juice being reserved
remaining carrot juice, as needed/desired
1 tablespoon (scant) coconut oil
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
.66 cup cashews (you can soak and dehydrate just as with the walnuts, ground very fine into a flour/powder
1½ tablespoon coconut oil (approx.
4 teaspoon raw, local, organic, and humanely-harvested honey (could also use agave)
2 dash vanilla extract (alcohol-free is preferred)
For the cakes, grind the walnuts in a food processor until a medium-coarse texture. Remove from processor, storing for later use. Put in th drained oat groats and process on high for 2 minutes until very thouroughly mashed. Pour the oat mixture into a large mixing bowl and add the raisin puree and the walnut meal. Mix with hands well. Add in the pulp, oil, and three spices and mix again. Grease medium sized muffin tins with EV-olive oil (tiny amounts; a spray bottle works great for this!). Divide mixture into six equal parts and put into each mold, pressing firmly. Chill in the freezer overnight.
For the frosting, pour remaining ingredients into a food processor and blend away! Chill for a minut or two before frosting the cupcakes, then frost and remove from molds. Enjoy!